Crystallized Ginger Scones
Judy Rodgers, executive chef and co-owner of Zuni Café in San Francisco, gave her basic scone recipe to Chuck Williams a few years ago. We've added our own crystallized ginger. In this recipe, the scones are baked in a specially designed pan, ensuring they will be uniform in size and shape.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 3 tsp. baking powder
- 1/2 tsp. salt
- 8 Tbs. (1 stick) chilled unsalted butter, cut into
small pieces - 1/3 cup chopped crystallized ginger
- 1 egg
- 1/2 cup heavy cream
Directions
Preheat an oven to 350ºF. Lightly grease a scone pan.
In the bowl of a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer to a large bowl, add the crystallized ginger and stir to mix.
In a small bowl, whisk together the egg and cream until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.
Turn the dough out onto a lightly floured surface and press with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 10-inch round about 3/4 inch thick. Cut into 8 equal-size wedges and press each wedge into a well of the prepared pan. Bake until the scones are golden, about 25 minutes.
Invert the pan onto a wire rack and lift off the pan. Let the scones cool for 10 minutes before serving. Makes 8 scones.
Adapted from a basic scone recipe given to Chuck Williams by Judy Rodgers, executive chef and co-owner, Zuni Café, San Francisco.
In the bowl of a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer to a large bowl, add the crystallized ginger and stir to mix.
In a small bowl, whisk together the egg and cream until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.
Turn the dough out onto a lightly floured surface and press with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 10-inch round about 3/4 inch thick. Cut into 8 equal-size wedges and press each wedge into a well of the prepared pan. Bake until the scones are golden, about 25 minutes.
Invert the pan onto a wire rack and lift off the pan. Let the scones cool for 10 minutes before serving. Makes 8 scones.
Adapted from a basic scone recipe given to Chuck Williams by Judy Rodgers, executive chef and co-owner, Zuni Café, San Francisco.